Extra Fancy Fondue Bourguignonne
An interactive and indulgent meal where bite-sized meats and vegetables are cooked in sizzling hot oil, perfect for sharing and creating lasting memories.
Equipment
- fondue skewers/forks
- raw food plate DO NOT CROSS CONTAMINATE RAW & COOKED FOODS
- vegetable plate
- cooked food plate/serving plates
Ingredients
FOR FRYING:
- 4 cups vegetable oil
- 3 chicken breast tenders cut into bite size pieces
- 2 filet mignon or comparable quality steak cut into bite size pieces
- 10 tiger shrimp peeled & tail intact
- 2 cups broccoli florets
- 6 roasting potatoes cut into halves
CURRY PORK MEATBALLS
- 4 oz ground pork
- 2 tablespoons green onion chopped
- 2 tablespoons red onion finely chopped
- 2 tablespoons yellow curry powder
- 2 teaspoons ginger powder
- 1 teaspoon mustard powder
- 1 teaspoon garlic minced
- ¼ cup panko
- salt & pepper to taste
SAUCES FOR SERVING:
- ½ cup favorite BBQ sauce
- ½ cup honey mustard sauce
- ½ cup garlic aioli
- ½ cup creamy horseradish
Instructions
- Prepare the pork meatballs by combining all of the ingredients into small balls about one inch round in size.
- Arrange the steak, chicken, shrimp, and meatballs on a single raw meat tray. Decoratively arrange the potatoes and broccoli on a separate plate.
- Heat the vegetable oil to 400°F in a pan on the stove. Use a thermometer to confirm the heat temperature, then transfer the hot oil carefully from the stove to the fondue pot. Let the temperature reduce to 350°F and maintain the temperature with a lit chafer.
- Use the skewers to cook the meats according to the guide in the post above. Remember: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness." Don't cross-contaminate your raw and cooked foods!
- Serve alongside your choice of sauces and enjoy!
Tried this recipe?Let us know how it was!